Cheesecake Factory Chicken
recipe yield
4 servings
Preparation time
20 minutes
Cook time
30 minutes
-----------------------------------------------------
Ingredient list
Chicken
1 tablespoon olive
oil
4 boneless, skinless
chicken breast fillets
8 asparagus spears
4 mozzarella cheese
slices
2 tablespoons olive
oil
2 cups sliced fresh
mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground
black pepper
------------------------------------------------------
Heat up 1 tablespoon
olive oil in a large skillet over medium heat. Cover each chicken breast with
plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick.
Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has
browned just a bit. Remove chicken fillets from the pan and wrap them together
in foil to keep the fillets warm while you make the sauce. Don\'t clean the
pan. You want all that cooked-on goodness to stay in the skillet to help make
the sauce.
With the heat still
on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms
and sauté for about two minutes. Add the madeira
wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat
and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its
original volume. When the sauce is done it will have thickened and turned a
dark brown color.
As the sauce is
simmering, bring a medium saucepan filled about halfway with water to a boil.
Add a little salt to the water. Toss the asparagus into the water and boil for
3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the
asparagus in a bowl of ice water to halt the cooking. The asparagus should be
slightly tender when done, not mushy.
Set oven to broil.
Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross
two asparagus spears over each fillet, then cover each with a slice of
mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown
spots begin to appear on the cheese.
To serve, arrange two
chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.